Herbal Bitters Sample Box
Strongwater (Denver, Colorado)
The Herbal Bitters Sample Box is filled with half-ounce bottles of each of Strongwater’s handcrafted, Rocky Mountain–foraged herbal bitters. Sample Strongwater’s Golden, Amores, Riza, Fire Tamer, and Native Floral bitters (ingredients below). Use these creative concoctions to craft special cocktails and mocktails, or add them to your food recipes to spice up a Tuesday-night meal.
Strongwater’s herbal bitters are carefully crafted with organic herbs, spices, roots, and fruits to bring you unique and diverse flavors. They use an organic, gluten-free cane-sugar alcohol as the base for all of their concoctions. Below are more details about each of the botanical bitters.
Golden—Aromatic Turmeric Cocktail Bitters
Botanicals: Turmeric, cardamom, sassafras, cinnamon
Pairings: Whiskey, bourbon, gin, tequila, tea, bubbly water
Amores—Chocolate Vanilla Cocktail Bitters
Botanicals: Cacao nib, vanilla bean, milk thistle
Pairings: Bourbon, champagne, vodka, tequila, tea, bubbly water
Riza—Orange Licorice Cocktail Bitters
Botanicals: Orange, licorice, anise, rose hips
Pairings: Absinthe, gin, vodka, whiskey, bourbon, tea, bubbly water
Fire Tamer—Spicy Lemon Ginger Cocktail Bitters
Botanicals: Ginger, lemon, clove, fennel
Pairings: Gin, vodka, whiskey, tea, green tea, bubbly water
Native Floral—Wildflower Cocktail Bitters
Botanicals: Lavender, chamomile, vervain, calendula, other native Colorado flowers
Pairings: Champagne, gin and vodka martinis, tea, bubbly water
The Wildcrafted Cocktail: Make Your Own Foraged Syrups, Bitters, Infusions, and Garnishes; Includes Recipes for 45 One-of-a-Kind Mixed Drinks
By Ellen Zachos (Santa Fe, New Mexico)
Published by Storey Publishing
In this book by foraging expert Ellen Zachos, the local-foods movement and the craft cocktail scene collide. Zachos shows you how easy it is to make delicious, one-of-a-kind mixed drinks with flowers, berries, roots, and leaves that you can find along roadsides or in your backyard. Get the party started with recipes for more than 50 garnishes, syrups, infusions, juices, and bitters – including Quick Pickled Daylily Buds, Rose Hip Syrup, and Chanterelle-infused Rum – and 45 surprising and delightful cocktails, such as Stinger in the Rye, Don’t Sass Me, and Tree-tini. In partnership with Rémy Cointreau USA, Zachos teaches foraged mixology workshops to bartenders and is a regular contributor to several Edible magazines. She’s also a longtime instructor at the New York Botanic Garden and the author of six books, including Backyard Foraging.
Photo credit: Kirsten Boyer